Sweet Corn Pudding Recipes

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SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 3 to 5 servings

Number Of Ingredients 7

6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Grease casserole dish.
  • Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
  • Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
  • Pour into casserole dish and bake for 35 minutes or until set.

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 8 servings

Number Of Ingredients 13

1/2 cup chopped bacon
2 tablespoons butter
1 cup chopped onion
4 ears sweet corn, kernels removed
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
6 eggs
2 cups heavy cream
1 cup milk
1/4 teaspoon fresh ground pepper
1/8 teaspoon nutmeg
1/2 cup grated Parmesan
1/2 cup yellow cornmeal

Steps:

  • Preheat oven to 375 degrees F.
  • In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp. Remove it from the pan, reserving the fat. Add the butter to it and saute the onions until translucent. Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn. Remove from the heat.
  • In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined. Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine. Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish. Bake at 375 degrees F for 1 hour. Serve immediately.

SWEET BAKED CORN PUDDING



Sweet Baked Corn Pudding image

As usual, this recipe came my newest "Taste of Home" magazine (Dec/Jan 05). The description read that it's a comforting side dish and spoons up as sweet and creamy as custard. I honestly never, ever thought that this would be something I or my family would like. However, I took one look at the picture that was posted in the magazine of this corn pudding and I was hooked. So, today (Christmas Day!) I made this Sweet Baked corn Pudding, and it was a WINNER! My husband and I just delighted in every bite. However, at first my sons were a little hesitant to try it, because it was something new. I said, "All I ask if that you take one bite, that's it, please!" So, they did, and they said that they NEVER want just regular corn again. It was that good! I hope you enjoy it too! tree luee dee

Provided by tree luee dee

Categories     Corn

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn

Steps:

  • In a bowl, combine the sugar and flour.
  • Whisk in the eggs, milk, butter, salt and pepper,.
  • Stir in the corn and cream-style corn.
  • Pour into a greased 1 1/2 quart baking dish.
  • Bake, uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

SWEET CORN BREAD PUDDING



Sweet Corn Bread Pudding image

Provided by Alton Brown

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Steps:

  • Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
  • Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

5 eggs
18 ounces or 2 1/2 cups canned sweet corn, drained
14 ounces, or 1 3/4 cups canned creamed corn
1 1/3 cups milk
1 1/3 cups heavy cream
Generous 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F.
  • Butter a glass 12 by 10-inch baking dish and set aside
  • In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Nancy Fuller

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

Canola spray, for spraying baking dish
2 eggs, lightly beaten
1 cup shredded sharp Cheddar
1 cup whipped cream cheese
1 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons honey
1 tablespoon chopped fresh marjoram
2 shallots, chopped
4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
  • Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
  • Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.

TOASTED SWEET CORN PUDDING



Toasted Sweet Corn Pudding image

Provided by Ian Knauer

Categories     Milk/Cream     Egg     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Corn     Family Reunion     Christmas Eve     Potluck     Buttermilk     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 (7 1/2-ounces) package Cope's corn (toasted dried sweet corn)
4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
  • Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
  • Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

SWEET CORN AND RICE PUDDING



Sweet Corn And Rice Pudding image

Provided by Marian Burros

Categories     dinner, dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 11

2 cups basmati or jasmine rice
6 cups skim milk
1/4 cup sugar
1 vanilla bean, split in half
8 large ears sweet corn, shucked
2 tablespoons finely chopped candied ginger
Salt to taste
1/4 cup warm late harvest riesling
1/2 cup golden raisins
2 tablespoons clover honey
1/4 cup slivered toasted almonds

Steps:

  • Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes). Remove from heat, and cool.
  • Scrape kernels off corncobs, and run through a vegetable juicer. Run pulp through vegetable juicer again. Skim foam from top. You will need 2 cups of juice.
  • Combine cooled rice and corn juice in a large saucepan. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes). Be careful to keep rice moving, especially once the mixture becomes hot. Stir in ginger. Season with salt, and refrigerate 2 hours or overnight if desired.
  • Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering. Pour over raisins, and let bloom for two hours. Drain, and combine with honey.
  • To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 63 grams, Fat 3 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 25 grams, TransFat 0 grams

FRESH CORN PUDDING



Fresh Corn Pudding image

This is yummy comfort food made with fresh corn!

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

½ cup butter
2 eggs, beaten
2 teaspoons salt
2 tablespoons white sugar
ground black pepper to taste
2 cups milk
¾ cup all-purpose flour
2 cups fresh corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
  • In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
  • Bake in preheated oven for 1 hour or until set in center and golden brown on top.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 19.9 g, Cholesterol 56 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 643.1 mg, Sugar 6 g

SNACKS' CRAZY SWEET CORN PUDDING



Snacks' Crazy Sweet Corn Pudding image

I've made this delicious side dish for many occasions and I always get compliments. This comes in handy around the holidays but really, is a great way to spice up an otherwise boring meal. It also makes a great late-night snack.

Provided by Snacks

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 12

¼ pound margarine
¼ cup white sugar
3 eggs
1 (8 ounce) container reduced-fat sour cream
1 ½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ tablespoon ground cloves
1 (8.5 ounce) package dry corn muffin mix
¼ cup milk
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can sweet corn, drained

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 50.6 g, Cholesterol 81.9 mg, Fat 21.3 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 840.7 mg, Sugar 10.6 g

SWEET CORN PUDDING



Sweet Corn Pudding image

This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.

Provided by Eric Kim

Categories     cookies and bars, dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
3 cups/720 milliliters whole milk (see Tip), plus more as needed
1/2 vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
1/3 cup/66 grams granulated sugar
2 tablespoons cornstarch
2 large egg yolks

Steps:

  • Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
  • In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
  • If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
  • Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.

KATHY'S SOUTHERN CORN PUDDING



Kathy's Southern Corn Pudding image

This is a wonderful side dish that goes great with ham or pork. It's wonderful for that big crowd at Thanksgiving and Christmas, and very quick and easy to make.

Provided by Jacquita

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

3 eggs
½ cup melted margarine
½ cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
  • Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 46.5 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 674.3 mg, Sugar 19.1 g

BAKED CORN PUDDING



Baked Corn Pudding image

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

CORN PUDDING



Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

SWEET CORN PUDDING



Sweet Corn Pudding image

Provided by Dora Moel

Categories     Food Processor     Dairy     Side     Bake     Thanksgiving     Casserole/Gratin     Corn     Winter     Bon Appétit     Mexico     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 9

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

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From chiselandfork.com


40 MIN • EASY CORN PUDDING RECIPE • LOAVES AND DISHES
2022-05-11 Preheat the oven to 350 degrees and spray a 9×13 or 9×9 baking dish with non stick spray. Set aside. Melt one stick of butter in the microwave (about 1 minute) in a medium sized microwave safe bowl. Add the sour cream, eggs, corn, creamed corn and muffin mix to the bowl and mix well. Be sure to mix well enough that the sour cream is well ...
From loavesanddishes.net


SWEET CORN PUDDING | EMERILS.COM
Directions. Preheat the oven to 375ºF. Butter the bottom and sides of an 8 X 2-inch square (8 cups) casserole dish with 1 teaspoon of the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish. Cut the corn off the cobs by thinly slicing across the top of the kernels and then cutting across a second time to release the ...
From emerils.com


10 BEST SWEET CORN DESSERTS RECIPES | YUMMLY
2022-04-25 eggs, granulated sugar, grated nutmeg, pure maple syrup, fresh basil leaves and 12 more. Healthier Chocolate Lovers Sweet Corn and Hazelnut Crunch Chocolate Cake w/Ganache. Half Baked Harvest. sweet corn, liquor, heavy cream, buttermilk, all purpose flour and 23 more.
From yummly.com


EASY CORN PUDDING RECIPE {HOMEMADE CREAMY CORN CASSEROLE}
2018-11-06 In another small bowl (or liquid measuring cup), whisk together the cornstarch and milk. This will ensure no clumps and even distribution of the cornstarch, which thickens the pudding. Add the vanilla extract and nutmeg (Bonus points for freshly grated nutmeg. Mmm!), then mix in the corn.
From tastesoflizzyt.com


SWEET SOUTHERN CORN PUDDING - RECIPE | COOKS.COM
2020-11-20 Always a winner! Preheat oven to 400°F. In a mixing bowl, combine sugar, cornstarch, nutmeg, and salt till well combined. Add the cream style corn, the drained yellow/white corn, eggs, vanilla, milk, and butter. Whisk well, or use an handheld electric mixer on low-medium speed for about 2 minutes, till well incorporated.
From cooks.com


SWEET CORN PUDDING (CHE BAP) - FRESH SUMMER CORN RECIPE WITH …
Remove the husk from the corn. Brush off the silk using a corn brush or pluck with your fingers. Rinse the corn with cold water and pat dry using paper towels. Using a sharp paring knife, run it along the length of the corn, thinly slicing the kernels. Continue thinly …
From runawayrice.com


EASY SWEET CORN PUDDING RECIPE | RECIPLY YOURS
2021-03-11 Instructions. At medium fire, melt 1/2cup of butter in a pan. Remove the pan from the fire as soon as all the butter is melted. "THE QUICK METHOD" In a food processor pour: -800g of canned sweet corn -4 eggs -1/2cup of flour, 1/2 cup of cane sugar, and 1tsp of baking powder -1/2cup of butter and 1cup of heavy cream or sour cream -1tsp of baking ...
From reciplyyours.com


SWEET CORN POTLUCK PUDDING RECIPE - PILLSBURY.COM
2012-03-05 1. In 3 to 4-quart slow cooker, combine all ingredients; mix well. 2. Cover; cook on Low setting for 3 hours. 3. Stir mixture; cover and cook an additional 2 to 3 hours or until pudding is slightly puffed in center.
From pillsbury.com


SWEET CORN PUDDING RECIPE | MYRECIPES
Step 1. Combine breadcrumbs and next 3 ingredients in a large bowl. Advertisement. Step 2. Whisk eggs in a large bowl until pale and foamy; whisk in milk, half-and-half, and butter. Whisk egg mixture into breadcrumb mixture; stir in corn. Pour into a lightly greased 9-inch square baking dish. Step 3. Bake at 325° for 1 hour to 1 hour and 5 ...
From myrecipes.com


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